Zucchini Bake with Sausage and Ricotta

Zucchini Bake with Sausage and Ricotta is a fantastic flavorful recipe addition to any luncheon dinner menu. It’s also very budget-friendly to make. Pair it with a quick Italian tossed salad and fresh crusty Italian bread you have a wonderful meal.

The flavors of the mild-tasting zucchini with hot Italian sausage and Ricotta is delicious, Oh and that oddball we threw in there, “Swiss Cheese,” If there is one thing I have found over the years from my Italian grandmother, is that, believe it or not, it makes a great topping when you want to give it a bit of ZEST as she might say.

Traditionally my family and grandmother made it with a Sharp Provolone, which is delicious if you can spare the extra money to buy a good quality Sharp Provolone. She did not always have the extra money in the later years. So we decided to try a few other more economic cheese from the Deli.

We attempted with fresh Mozzarella (we did not like the bland taste) Regular deli Provolone (which was not too bad actually), then we had Swiss on hand one day and VIOLA! That was the NEW cost-effective replacement. Bless you, Grandma. Even when your money was rather tight, you found a way to make a beautiful and delicious Zucchini Bake still.

Keep in mind, Y’all,  the recipe is fabulous with sharp provolone, so if you have it on hand, I will use it. The flavor is so fantastic and smoky when added to this Zucchini Bake. However, if not the Swiss add a great taste as well and I’m sure you won’t regret it one bit.

Hi, guys. I will be doing an update to the images and recipe in the coming weeks, so be sure to stay tuned Y’all!!!

Zucchini Bake with Sausage and Ricotta

• Three medium zucchini sliced with a mandolin

• One pound of Ground Hot Italian Sausage browned

• Four to six slices of Swiss cheese

• Fifteen ounces ricotta cheese

• 1/2 cup grated Romano cheese

• Two egg whites

• One can (28 Ounce) of San Marzano tomato purée, your brand

• Two tablespoons of tomato paste

• Six garlic cloves, minced

• 1/4 cup minced fresh Italian flat-leaf parsley

• Two tablespoons fresh chopped basil

• Splash of red wine

• Salt to taste

• 1/4 teaspoon of pepper

• cooking spray

Directions for Zucchini Bake

1. Turn the stove to a medium temperature setting. In a saucepan, add tomato purée, paste, minced garlic, basil, a splash of wine, salt, and pepper.

2. Simmer the sauce for only 15-20 minutes. Stir occasionally. Reduce heat if needed. Once the sauce has been simmered for 15-20 minutes, turn the burner to the offsetting—Reserve for later.

3. Preheat the oven to 375 degrees

4. Place ricotta cheese in a medium-sized bowl, add egg whites, flat-leaf parsley, salt, and some pepper; incorporate all ingredients together. Set aside at this time.

5. Spray baking dish with cooking spray. Add a tiny amount of sauce to the bottom. Divide your zucchini into three equal piles (for the three layers). Add one layer of zucchini, a layer of Italian sausage, and 1/2 of ricotta mixture. Sprinkle 1/3 of Romano over ricotta, add a layer of sauce.

6. Repeat the next layer; once bother layers are complete, add the last part of zucchini to the top of the recipe and add a decent layer of sauce.

7. Sprinkle the rest of the Romano cheese on top of the sauce. Place Swiss cheese slices on top.

8. Bake at 375 for 30 to 45 minutes uncovered.

9. Let rest 10 minutes after removing from the oven before serving.

10. Garnish with basil, parsley, or herbs if desired.

Zucchini Bake with Sausage and Ricotta

hmccallum

Zucchini Bake with Sausage and Ricotta is a fantastic flavorful recipe addition to any luncheon dinner menu. It’s also very budget friendly to make. Pair it with a quick Italian tossed salad and fresh crusty Italian bread you have a wonderful meal.

5 from 11 votes

Print Recipe Pin Recipe

Prep Time 25 mins

Cook Time 45 mins

Rest 10 mins

Total Time 1 hr 10 mins

Course Main Course

Cuisine American, Italian

Servings 6 People

Calories 519 kcal

Ingredients

  

1x2x3x

• 3 medium Zucchini sliced with a mandolin
• 1 pound Ground Hot Italian Sausage browned
• 6 slices Swiss or Sharp Provolone Cheese
• 15 ounces Ricotta Cheese
• 1/2 cup Grated Romano cheese
• 3 tablespoon red onion minced
• 2 Egg whites
• 1-28- ounce San Marzano tomato purée
• 2 tablespoons Tomato paste
• 6 cloves Garlic minced
• 1/4 cup Chopped fresh Italian flat-leaf parsley
• 6 leaves Fresh basil, chopped
• Splash of Red table wine optional
• Kosher salt to own taste
• Freshly ground pepper to own taste

Instructions

 

• _{Preheat the oven to 375 degrees}
• _{In a metal skillet brown Italian sausage until almost done, then add minced garlic, cook 2-3 minutes and reserve for later}
• _{Turn the burner setting to a medium temperature. In the saucepan, add tomato purée, paste, basil, a splash of wine, salt, and pepper. Simmer the sauce for only 15-20 minutes. Stir occasionally. Reduce heat if needed. Once the sauce has been simmered for 15-20 minutes turn the burner to the offsetting. Reserve for later.}
• _{Place ricotta cheese in a medium-sized bowl, add egg whites, red onion flat-leaf parsley, salt, and some pepper, Incorporate all ingredients together. Set aside at this time.}
• _{Spray baking dish with cooking spray. Add a very small amount of sauce to the bottom. Divide your zucchini into 3 equal piles, (for the 3 layers). Add one layer of zucchini, a layer of Italian sausage, and 1/2 of ricotta mixture. Sprinkle 1/3 of Romano over ricotta, add a layer of sauce.}
• _{Repeat the next layer; once bother layers are complete, add the last part of zucchini to the top of the recipe and add a decent layer of sauce.}
• _{Sprinkle the rest of Romano cheese on top of sauce. Place Swiss cheese slices on top. Bake at 375 for 30 to 45 minutes uncovered. Let rest 10 minutes after removing from the oven before serving.}

Nutrition

Serving: 01Calories: 519kcalCarbohydrates: 10gProtein: 29gFat: 41gSaturated Fat: 19gCholesterol: 115mgSodium: 949mgPotassium: 679mgFiber: 2gSugar: 4gVitamin A: 1056IUVitamin C: 25mgCalcium: 419mgIron: 2mg

Keyword Zucchini Bake, Zucchini Casserole

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